You guys, it’s finally cooling off here in San Diego, and I’m so excited to start transitioning to those cozy fall meals.
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Hearty and satisfying, this Beer Brat Chili recipe is so simple to prepare and packed with rich, chile flavor. Imagine a brat sitting in a bun, topped with chili, cheese and sauerkraut. This soup is a similar experience(just without the bun!). Start by cooking onion, garlic and bell pepper in olive oil until tender, then stir in ground pork. The pork adds some good flavor and texture to the soup as it simmers. Next, chile powder and cumin sizzle with the pork and aromatics beforechopped tomatoes, tomato paste, beer, oregano and white beans are added to the mix. Finally, beer-infused brats are grilled until golden, sliced and added to the chili during the last 30 minutes of cooking. The soup is finished with grated cheddar, chopped red onion and a bit of tangy sauerkraut. The kraut helps to balance the richness of the soup, so don’t skip it! I could seriously eat bowl after bowl of this chili. It’s so darn good. Continue reading for the recipe.
I partnered with Johnsonville on this recipe to help spread the word about their new Johnsonville Sizzling Sausage Grill. It’s a table-top grill that cooks brats (and other sausages) to golden perfection. Simply place brats in the sausage-shaped wells straight from the fridge. Close the lid, hit start, and in 15 minutes, you’ve got perfectly cooked brats! In this chili recipe, I am using Johnsonville Beer’n Bratwurst to add another layer of beer flavor to the soup. The brats are cooked first in the grill to get that golden flavor, then finished in the soup, so they can soak up all that chile goodness.
Hot Italian sausages are frequent add-ins to our pot of Sunday tomato sauce, so this grill will definitely get some good use. I love how it evenly cooks the sausage all around without the use of oil! If you want to get one of these grills for yourself, be sure to check out the link above and use the coupon code sizzle2to get $20 off.
Jorge and I are not big football fans; however we LOVE Game Day food. Chili, guac, layered dips, burgers, hot dogs, and so on! We’ve been known to throw Game Day parties in the past just to enjoy the food with friends 😉 This Beer Brat Chili would be a perfect addition to any Game Day party. I would recommend cooking it on the stove top in a cast iron pot, and then transferring it to a slow cooker to keep warm during the party. Set out big bowls of grated cheddar, chopped onions and sauerkraut, so guests can add to taste. The flavor of the chili is even better the next day, so you can totally prepare this in advance and just warm up right before everyone arrives.
Toppings: shredded cheddar, chopped red onion, sauerkraut
Instructions
Warm oil in a large cast iron pot over medium-high heat. Add onion, bell pepper and garlic, and cook until the vegetables are tender but not brown (5 - 6 minutes), stirring occasionally. Add the ground pork, and cook until browned all over. I like to get all the meat in the pan, stir to combine, and then let sit for a few minutes to really get some brown color. If you continuously move the meat around, no caramelization will occur. You won't get that much dark brown color here, but even just a little bit will help with flavor.
Stir in chili powder and cumin, and cook for 2 minutes, stirring often. Add tomatoes with juices, beans, tomato paste, beer, oregano,salt and pepper. Bring the mixture to a simmer then reduce heat to low. Simmer, uncovered, for an hour.
Meanwhile, cook brats using the Johnsonville Sausage Grill. This takes about 15 minutes. Let the brats rest for 5 minutes, then cut into 3/4-inch slices. Stir in the brats into the chili during the last 30 minutes of cooking. To finish the soup, season to taste with salt.
To serve, spoon chili into soup bowls and top with shredded cheese, chopped red onion and sauerkraut.
Notes
*When making chili, I love using a mixture of chile powders to add depth of flavor. If you don't have access to these types of chile powders (or they are super expensive), you could definitely use the spice labeled "Chili Powder." Just keep in mind that chili powders usually have other things mixed in like garlic and oregano, so the end result might taste a little different.
Tried this recipe?Tag @brandiego on Instagram so I can check it out!
This is a sponsored conversation written by me on behalf of Johnsonville. The opinions and text are all mine.
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Brandon
I’m Brandon: food explorer, recipe curator, co*cktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Elevate your chili recipe by adding an extra layer of flavor. Cocoa powder, bacon, cinnamon, ground coffee and tomato paste will all add a rich sweet & salty flavors that are sure to surprise and delight.
Adding a bottle of beer to homemade chili can add some additional flavor and depth to the dish, but whether it makes the chili taste better or not depends on personal preferences. The addition of beer to chili can add some maltiness, bitterness, and sweetness to the flavor profile.
These awesome brats are simmered in beer with onions and spices to make them bursting with flavor before finishing them off on the grill. Place the grilled brats in hot dog rolls, and top them with the tender onions and mustard, or serve them alongside German potato salad.
Most Common Chili Spices. Cumin, Chile Powders, and Paprika are the most common spices in chili followed by garlic, onion, coriander, Mexican oregano, and bay leaves. These ingredients can be combined to create a savory and well-balanced pot of top notch comfort food.
Cooking is often about finding a balance between these basic taste sensations, which is why apple cider vinegar can be exactly what you need to make your pot of chili a little brighter. Acids enhance the salty, umami-rich flavors already present in chili, and round out the sweetness, adding intricacy to the dish.
A cup of strong, brewed coffee will work wonders for your pot of chili, imparting a deep, roasted flavor that will make the chili taste like it simmered away all day long. For maximum flavor, reduce the coffee along with a blend of tomato paste, aromatic veggies and spices like we do in our Spicy Vegetarian Chili.
And to me, beer is an essential ingredient. What I've found over the years is that different styles of beers can add different flavors and textures. What I do is just choose the beer I want, pour in a twelve ounce bottle once all the other ingredients are there and the chili is ready to simmer.
What is the best meat for chili? The best meat for chili depends on the type you're making, but professionals generally use a combination of ground chuck, brisket, short ribs, or diced tri-tip sirloin mixed with bacon and sausage to layer multiple textures and flavors.
In a large pot over medium heat, heat the oil. Add the onions, garlic, and red pepper; cook, stirring frequently, until softened, 4 to 6 minutes. Add the beef and increase the heat to high; cook, stirring with wooden spoon to break the meat into ¼-inch pieces, until the beef is browned, 10 to 12 minutes.
Carrot "coins" often make an appearance in autumn stews, but they can also add a nutritional punch to beef chili. Plus, isn't the phrase "carrot coin" fun? Plan an activity over dinner with your children to see if they can find (and eat) all the carrot coins.
Beef broth adds a hearty, robust flavor, while chicken broth brings a lighter, more delicate taste. Veggie broth or organic mushroom broth is a great option for those who prefer a plant-based chili.
Any beer will do, but pale lagers work best. Boil in the beer bath for 10 to 15 minutes, or until the brats turn white. Once your brats are cooked through, you'll want to sear them to achieve the crispy skin and grill marks we all love.
Many foods have “beer” in the name, but beer brats are some of the most iconic. These are nothing more than sausages that have been boiled in beer before grilling or roasting. Sometimes, you can find beer brats that are already prepared and ready for the grill.
Some people swear that a shot of bourbon adds the perfect level of heat, while others use coffee, cinnamon or chocolate to add an extra depth of flavor. Sometimes, all you need is an acidic ingredient (like lime juice or vinegar) at the end to bring the flavors together.
The brown sugar gave it a sweet/tangy flavor that reminded me of BBQ-sauce! Th chili was so good - it was hard to stop eating it! I did had some extra veggies (1 cl. garlic, 1 celery stalk, 1 carrot, 1 bell pepper, 1 hot pepper) and used a can of diced tomatoes rather than tomato juice.
For an extra tangy, rich bite, incorporate a dollop (or five) into your batch. This is already common practice in many white chili recipes (which, ironically, are often made with green chiles), but a dollop of stirred-in sour cream can benefit red chili, as well.
Introduction: My name is Lidia Grady, I am a thankful, fine, glamorous, lucky, lively, pleasant, shiny person who loves writing and wants to share my knowledge and understanding with you.
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